Ingredients:

• 2 boxes of macaroni noodles 
• 4 cups water
• 3 TBSP Butter
• 1/4 cup milk
• 1/2 cup Greek Yogurt, Plain
• 1/3 cup cottage cheese
• Canned or Shredded Chicken
• 2 Large Slices of Colby Jack Cheese (from the block)
• 2-3 TBSP Buffalo Hot Sauce (this is mild, use more if you like it HOT)
• Parmesan
• Spices: Ginger, Onion Powder, Garlic Powder, & Black Pepper 

Directions:
Pour the water and noodles into a crock pot and cook on HIGH until noodles are tender/done (about 20-30 minutes...but monitor) WITHOUT the cover on. Reduce heat to low-medium. Add milk, butter, and blocked cheese. Mix well. In a separate bowl, mix the greek yogurt, cottage cheese, and buffalo sauce. Add Parmesan to the top until completely covered. Add approx. 1 TBSP of each spice (or add to taste...you be the judge here!). Mix again until well blended. Add this and the shredded chicken to the crock pot, and mix the entire dish until everything is evenly distributed.
Optional: Top with cheddar Doritos for a little crunch! 

Ingredients:

• 1 lb ground beef (or turkey...for a healthier option)
• 1 whole spaghetti squash
• 1 small 4 oz can green chiles
• 3/4 red pepper, diced
• 3/4 regular 15 oz can whole kernel corn
• Shredded Cheese, any flavor (I used Colby Jack)
• Taco Seasoning (make your own OR buy pre-packaged)

Directions:
Cook the Spaghetti Squash in a crock pot on high for 3-4 hours or low-medium for 6-8 hours. If you can pierce it easily with a knife or fork, it's done. Using a skillet, cook the meat thoroughly on stove top. Drain, put back into skillet, and add all the veggies and taco seasoning. Make sure to drain the liquids out of the cans before adding to the skillet. Put some of that liquid into a tubberware container first in order to save the portions of veggies not used (for example, the other 1/4 of corn I didn't use I stored in the refrigerator to use in a later recipe). Cook the meat and veggie mix on low-medium while you cut open the squash lengthwise. Make sure to use oven mits and cut it open in a bowl (it is hot and liquid can drain out when cutting open). Take out the seeds and fluff the squash with a fork (don't forget those edges!). Put half the meat-veggie mixture on each piece of squash, sprinkle cheese over the top, broil on HIGH for 3-4 minutes. Plate it and enjoy!

Ingredients:
Avocado, 1/2
Chickpeas, 3/4 - 1 full 15 oz can (don't drain fluid out)
Fresh Spinach, 2 c.
Lemon-Pepper, Thyme, Dill to taste

Directions:
Cut avocado length wise, take out seed, scoop the avocado out of the peel and place into blender/food processor (I used my bullet!). Put all other ingredients into blender/food processor. Blend together until well mixed. Pour on salads or enjoy as dip with veggies or chips!


 

Ingredients:

• 1/2 Avocado, sliced & diced
• Cocoa Powder, Unsweetened, 1/2 cup
• Brown Sugar, 1/2 cup
• Egg, 1 Large
• Hemp seeds, 1 Tbsp
• Coconut Oil, 1 Large Spoonful
• Baking Soda, 1/2 tsp

Serving Size: approximately 10 cookies




These are SO nutrient dense. Specifically loaded with IRON and healthy fats to support anyone at any stage in life. See why IRON is so important by checking on my FB post below

Directions:
Preheat oven to 350 degrees F. Put the avocado, egg, coconut oil, and brown sugar in a blender (I use my magic bullet) and blend together until well blended. Stir in cocoa powder, hemp seeds, and baking soda until mixed well. Spray baking sheet with a non-stick cooking spray, or use a non stick baking sheet, and scoop a large spoonful of the batter onto the sheet. Shape into a cookie (this will be semi-runny). Bake for approximately 10 minutes. Let cool on baking sheet after taking it out of oven. Using a spatula, transfer the cookies onto a plate, get a glass of full-fat milk, and enjoy! ;) 

Ingredients:
6 Eggs ( I used fresh, off-the-farm family eggs!)
Water
1/4 Tomato, Chopped
3-4 Bell Pepper Strips, finely chopped
Spinach
Shredded Cheddar Cheese
1-2 tsp Salt & Pepper

Directions:
Crack eggs into a large liquid measuring cup (use one that holds at least 2 cups). Fill measuring cup up with water until it reaches exactly 2 cups. Add Salt & Pepper. Mix well.  Pour egg mixture into muffin tin, filling each muffin cup up 3/4 of the way. Evenly distribute tomato and bell peppers into each cup. Add 1-2 spinach leaves into each and then top with as much cheese as you'd like. Bake at 400 for 10 minutes or until the egg has fully risen. Take out and eat, or let cool and refrigerate or freeze for later!

Makes 12 muffins

Looking for a meal that warms you on a cold, spring day? As Storm Evelyn rolled through this past weekend, I did just that for my man and I. Enjoy with a glass of red wine and you'll be surprised on how this little dish can leave you full and satisfied for hours!
​Ingredients:
1 red, green, or yellow bell pepper, halved and unseeded
1 whole sweet potato
1 white onion, sliced
2 TBSP Olive Oil
Dash of Garlic Salt, Pepper, and Cayenne Pepper

Directions:
1. Add an inch of water and 1 TBSP of olive oil to the bottom of the crock pot
2. After washing sweet potato and piercing it several times with a sharp knife, place it in the crock pot. Leave on medium heat for 6-7 hours, or high heat for 4-5 hours. 
3. After placing sweet potato in crock pot, line baking sheet with tin foil.
4. Grab each half of the bell pepper and drizzle each with olive oil. Add spices and refrigerate on a baking sheet lined with tin foil.
5. Head out for the day!
6. Upon arrival home, preheat oven to 400 degrees F and place bell pepper halves into oven. Bake for 25-30 minutes (or until you see some wrinkles start to form in the pepper). 
7. Cut open and scoop out the sweet potato into a serving dish. Mash up.
8. Scoop half the mashed sweet potato out of the bowl and add it to each bell pepper boat.
9. The onion should still be in the crock pot at this time, half the onion batch with a spatula and add to the top of the mashed potatoes. 
​8. EAT UP.

No-Bread Grilled Cheese, Cauliflower Please!
Many with gluten intolerances will appreciate this mock grilled cheese sandwich. The addition of other veggies such as spinach, tomatoes and basil, and/or salsa will give it bulk as well as an extra nutrient boost!

​Ingredients:
1 head
Cauliflower

3 whole
eggs

1 package
Sliced cheddar cheese

Palm Full
Parmesan Cheese

~5 TBSP
Italian Seasoning

Directions:
Cut Cauliflower head into chunks, put pieces into food processor or blender and blend until coarse.  Note: If using a blender, start with small portions and add in an egg or liquid to make the process smoother.  Shake and stir if chunks stick to bottom.
After cauliflower is finely coarse, put in a large bowl.  Add in eggs and seasoning. Stir until cauliflower is well moistened.  Turn on grill or stove top to medium/medium-high heat and add a dab of olive oil to the pan.

Scoop a portion of the cauliflower mixture, shape into two bread slices, and grill both sides before adding desired cheese slices to one “slice”.   Stack, let cheese melt, and enjoy!